CHOCOLATE POURED FONDANT RECIPES

Steps:

• For Cake: Melt butter in a 2 quart or larger saucepan; add cocoa and water.
• Bring to a boil.
• Remove from heat and stir in sugar.
• Add salt, soda, and flour. Stir well.
• Blend in eggs, milk, and vanilla.
• Bake in a 9x13 greased cake pan in 400-degree oven for 15 to 20 minutes.
• For Frosting: Melt butter in a medium saucepan; add cocoa and milk. Bring to a boil.
• Remove from heat and add water, vanilla, and sifted confectioners' sugar.
• Mix well. This frosting is not stiff.
• Frost cake while the cake is hot and frosting is still warm.
• Let cool before cutting.

Steps:

• Place the butter in a shallow bowl, and set aside.
• Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
• Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
• Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.